Welcome to Jesse's

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Welcome to Jesse's

Evening specials at Jesse's regularly feature organic vegetables, locally sourced meats & cheeses, and fresh sustainable seafood. Our Chef is committed to responsibly using the best ingredients for our guests to provide the best overall dining experience in the area.

In addition, we are proud to introduce our NEW Butcher Shop! Offering steakhouse quality meats available for grilling at home!

Steak your claim on some great barbecue at the Butcher Shop at Jesse's.

happy hour

HAPPY HOUR

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happy hour

HAPPY HOUR

All 16 handles of our draught beer selection are served in an ice cold glass. Beers are constantly changing, but always only $2.50 per pint during happy hour!

Jesse's has the best happy hour in the area. From 4PM - 6:30PM, Monday - Friday, we serve $2.50 pints of beer. Not just any beer! The management team carefully selects unique local craft beers. No beer is off limits. If you're not a beer drinker, enjoy hand crafted mega martinis, house infused vodka, cocktails from our premium well, single malts or wine from our progressive list. At Jesse's the drinks are part of the experience.

food forward philosophy

FOOD FORWARD PHILOSOPHY

Voted Best Restaurant Dartmouth/Lake Sunapee Regionby NH Magazine

Our philosophy is simple. We believe that the recipe for an amazing restaurant has two key ingredients: great food and genuine hospitality. That's why we use quality ingredients from reputable vendors. We source local produce when possible. We buy fresh seafood and have it delivered daily. Recipes at Jesse's are made from scratch. Steaks are graded USDA choice or better, aged in house for four weeks and hand cut by our team. Burgers are ground in house every day. Our culinary team understands that the quality of food preparation is their opportunity to show hospitality and they deliver!

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food forward philosophy

FOOD FORWARD PHILOSOPHY

Voted Best Restaurant Dartmouth/Lake Sunapee Regionby NH Magazine

Our philosophy is simple. We believe that the recipe for an amazing restaurant has two key ingredients: great food and genuine hospitality. That's why we use quality ingredients from reputable vendors. We source local produce when possible. We buy fresh seafood and have it delivered daily. Recipes at Jesse's are made from scratch. Steaks are graded USDA choice or better, aged in house for four weeks and hand cut by our team. Burgers are ground in house every day. Our culinary team understands that the quality of food preparation is their opportunity to show hospitality and they deliver!

Steaks

Our USDA choice graded steaks are house aged for at least four weeks before being hand cut by our team each day just before service.

Alaskan King Crab Legs

& Much Much More

Unique vegetarian options, delicious sandwiches, amazing appetizers, and the best salad bar in the Upper Valley create a menu which has something for everyone. At Jesse's, drinks are food, too. Enjoy one of our 16 choices of mega martinis or a craft beer from a Vermont or New Hampshire brewery.

Bacon Wrapped Filet

Seafood

We take advantage of our coastal proximity by purchasing fresh seafood from the Boston market. and having it delivered daily.

our chef

OUR CHEF

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our chef

OUR CHEF

Chef Coulter harvests kale grown on the property for a special salad.

Adam Coulter

EXECUTIVE corporate CHEF

Adam is our corporate chef, responsible for culinary creativity and menu development at all Blue Sky Restaurants. He has an amazing resume of culinary experience. He most recently owned and operated the Perfect Pear Café in Bradford, VT. With a culinary degree from the esteemed Johnson and Wales University and having been Executive Chef at four reputable restaurants, he brings the needed combination of creativity, culinary expertise and management experience to maintain Jesse's reputation. Our open concept kitchen, puts Adam and his team on display each evening. Guests can enjoy watching the energy and productivity of a busy restaurant kitchen as they dine.

Josh Eichman

managing CHEF

We spare no expense at Jesse's when it comes to quality and talented people! For that reason, we have an additional chef on our team. Josh was recently promoted to the Managing Chef position at Jesse's. Although not classically trained and younger than the typical chef, he has proven to be an essential leader in our kitchen. His natural ability to create and unmatched technical skills rival those of seasoned chefs. Josh runs the day to day operations at Jesse's. He has a passion for gardening and enjoys working with the fresh ingredients that we grow on our property. Josh works closely with Adam to bring you consistently delicious meals and high quality products through our butcher shop.

about us

ABOUT USA tradition in the Hanover community!

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about us

ABOUT USA tradition in the Hanover community!

It all began with Jesse's Steaks, Seafood and Tavern. In July of 1976, Marc and Patty Milowsky, along with four other partners, founded a log cabin dinner house. A year later, the four other partners sold their interests and the Milowskys became the sole owners.

The original restaurant consisted of 86 seats, a 40 seat bar area, and an atmosphere reminiscent of the Victorian Old West. In 1981, Marc and Patty added a custom greenhouse to the building, which seamlessly connected to the main dining room. In 1990, Jesse’s expanded again with the addition of the Adirondack Lodge and Deck. And in 2008, a new brick patio in front of the restaurant added a charming outdoor dining space.

Jesse's serves hand cut steaks, seafood, prime rib, juicy burgers, flatbreads, sandwiches and much more. It is well known in the area for having the best all you can eat salad bar and freshly baked Sequoia bread. Jesse’s is open for dinner seven nights a week beginning at 4:30 and Sunday brunch at 10:30.

The next chapter started in 1983. The Milowskys took over the Town and Country Dress Shop in downtown Hanover, converted it into a 130-seat restaurant and bar and named it Molly’s Balloon. Molly’s is a popular gathering place, a favorite of Dartmouth students and locals alike. In 1998, with the help of Morris Nathanson Designs, the Milowskys gave Molly's a complete facelift, adding about twenty five more seats inside and a fifty seat outdoor patio. Molly's Restaurant and Bar is all grown up; a timeless college bar, complete with walls of Ivy League memorabilia, local sports photos and artifacts. The Milowsky’s vision of making Molly’s the unofficial Hanover Historical Museum and a great place to eat has come to life.

At Molly's, guests enjoy thin crust pizzas and entrees cooked in a wood-fired brick oven, pasta dishes, the best burgers in the Upper Valley, fresh salads, wonderful finger food and appetizers, and homemade desserts. Molly's is open for lunch and dinner seven days a week. Molly's Restaurant

With two successful restaurants under their belt, the Milowsky's decided it was time to put them under one umbrella. And so, The Blue Sky Restaurant Group was founded. Why Blue Sky? Why not!!

Recognition

Marc Milowsky, President of the Blue Sky Restaurant Group was honored by the New Hampshire Lodging and Restaurant Association as Restaurantuer of the Year in 1995.

In 2007, the Blue Sky Restaurant Group was recognized by the National Lodging and Restaurant Association, the New Hampshire Lodging and Restaurant Association, and the American Express Company with the Good Neighbor Award, to honor New Hampshire Restaurants that have given outreach and support to better their communities.

In 2007 the Owners of the Blue Sky Restaurant Group, Marc and Patty Milowsky were awarded the "Heart of the Prouty" award for their work and years of service to the Norris Cotton Cancer Center.

In 2008, Molly's Restaurant & Bar won the New Hampshire Magazine award for the Best Restaurant in the Upper Valley/Lake Sunapee Region.

The Hanover Area Chamber of Commerce recognized the Blue Sky Restaurant Group with the Innovators of the Year award in 2008.

In 2009 the Owners of the Blue Sky Restaurant Group, Marc and Patty Milowsky were awarded the Dartmouth Hitchcock Medical Center Community Ambassador of the Year Award.

Jesse's was honored by NH Magazine as The 2010 Favorite Restaurant in theDartmouth/Lake Sunapee Region.

Jesse's was honored by NH Magazine as The 2011 Favorite Restaurant in theDartmouth/Lake Sunapee Region.

2013, Molly's Chef Justin Hoyt was named the Grand Champion of the third annual NH State Dairy Promotion Board Mac & Cheese Bake Off. Molly's Restaurant won Champion in the Best Restaurant Category.

2013, Jesse's was awarded the Best Brunch in the Upper Valley, by the Valley BusinessJournals Readers Poll!

2014, Molly's was awarded best luncheon spot and Jesse's was awarded best dinner house by the Valley Business Journal's Best of the Best Readers Poll.

2014, Marc Milowsky, the President of the Blue Sky Restaurant Group, was awarded the prestigious Dick Hamilton Lifetime Achievement Award by the NH Travel Council.

2015, Jesse's was awarded best dinner house and Molly's was awarded best luncheon spot by the Valley Business Journal's Best of the Best Readers Poll.

2015, Jesse's Resident Bartender, Mixologist and Bar Manager Sarah Lindberg became a Level 1 Sommelier through The Court of Masters